Korean Seafood Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (75g) shrimp, peeled and deveined 1/2 cup (75g) shrimp, peeled and deveined
• 1/2 cup (75g) squid, cleaned and sliced 1/2 cup (75g) squid, cleaned and sliced
• 1/4 cup (40g) clams, shelled 1/4 cup (40g) clams, shelled
• 1/4 cup (30g) carrots, julienned 1/4 cup (30g) carrots, julienned
• 1/4 cup (30g) scallions, chopped 1/4 cup (30g) scallions, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, eggs, salt, and black pepper. Whisk until a smooth batter is formed.
2. 2.
   Add the shrimp, squid, clams, carrots, and scallions to the batter. Mix well to ensure all ingredients are evenly coated.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
4. 4.
   Spoon a ladleful of the batter onto the pan, spreading it out into a circular shape. Cook for 2-3 minutes, or until the bottom is golden brown.
5. 5.
   Flip the pancake using a spatula and cook for an additional 2-3 minutes, or until the other side is golden brown and crispy.
6. 6.
   Transfer the cooked pancake to a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter.
7. 7.
   Cut the pancakes into wedges and serve hot with soy-vinegar sauce for dipping.

Treat your ingredients with care...

• Shrimp — Make sure to peel and devein the shrimp before adding them to the batter. This will ensure a better texture and taste.
• Squid — Clean the squid thoroughly and slice it into thin rings for even cooking.
• Clams — Remove the shells from the clams and rinse them well to remove any sand or grit.

Tips & Tricks

• For extra crispiness, you can add a bit of cornstarch to the batter.
• Feel free to customize the vegetables and seafood according to your preference.
• Serve the pancakes immediately after cooking to enjoy them at their best texture and flavor.
• If you prefer a spicier version, add some gochujang (Korean chili paste) to the batter.
• Leftover pancakes can be reheated in a toaster oven for a quick and delicious snack.

Serving advice

Serve the Korean Seafood Pancakes hot, cut into wedges, and accompanied by a small bowl of soy-vinegar sauce for dipping. Garnish with additional chopped scallions for a pop of color and freshness.

Presentation advice

Arrange the golden brown pancakes on a platter, allowing their crispy edges to be visible. Place a small dipping sauce bowl in the center and garnish with a sprinkle of sesame seeds for an added touch of elegance.